Chef John&#39;s BLT Pasta So Tasty

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Chef John's BLT Pasta

"If you can not decide whether to make a BLT sandwich or a pasta, now you could do each. The combination of bacon, lettuce, and tomato has a confirmed track record of deliciousness!"

Ingredients :

1 tablespoon olive oil
half of pound bacon, cut crosswise into 1-inch portions
2 cloves garlic, minced
2 teaspoons lemon zest
2/3 cup creme fraiche
2 cups ditalini pasta
2 cups halved cherry tomatoes
4 cups infant arugula, coarsely chopped
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 tablespoon freshly shredded Parmesan cheese, or to flavor (elective)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to eight minutes. Turn off warmness. Hold a paper towel with tongs and mop up extra bacon grease with the paper towel, leave approximately 2 teaspoons bacon grease in the skillet.
Stir minced garlic and lemon zest into bacon in the skillet and let cook dinner in residual warmness until aromatic, 2 to 3 minutes. Stir creme fraiche into bacon combination.
Bring a massive pot of salted water to a boil and stir in 2 cups of ditalini. Cook until soft, about eight mins. Drain and add pasta to the skillet. Stir pasta very well into bacon and creme fraiche mixture.
Return skillet to medium heat. Add tomatoes; cook and stir till barely softened, approximately 1 minute. Mix in arugula, stirring till wilted, about 30 seconds, and flip off warmness.
Season with salt, black pepper, and cayenne pepper. Stir once more and garnish with Parmesan cheese.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, cook it flippantly, and make easy-up less difficult.

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